I use tenderized skirt streak but you don't have to. Cut meat into thin strips.
Cut across thin strips to make small cubes
Put meat in a bowl and add Valentina, onion powder, chili powder, 1/3 C of cilantro verde sauce, salt and black pepper
Mix up well and set aside
thinly julienne jalapenos and cut strips in half
Mix jalapenos and onions together and sautee in olive oil in skillet (I use cast iron) until they start to brown...take out of pan and set aside
Put meat into same skillet and cook...
Keep cooking meat until all of the juices reduce
Remove from skillet and put into a bowl... add 1 C of the shredded cheese, butter (makes it richer) and the onions and jalapenos... mix well
You can warm tortillas in a damp paper towel for 15-30 seconds in a microwave to make more flexible
Put 1/3 C of the meat filling in the center of tortilla
Fold two sides of tortilla in
Fold bottom of tortilla up
Roll the tortilla up making sure all is tucked in nicely... set aside chimichanga fold side down to hold
Heat canola oil in pan about 1/2 inch deep and place chimichanga fold side down... once it browns it will not unfold...
Flip after about 2 minutes or when browned to brown other side... remember your filling is already cooked so you only need to brown the outside
Pour the cilantro verde sauce into the iron skillet where you cooked your meat last... stir on low heat
Pour verde over chimichanga
Top with shredded cheese
Top more with shredded lettuce, cilantro, green onion, your favorite salsa and sour cream.
You can substitute the jalapenos with serrano peppers for a hotter version or use plain green bell peppers for a milder version... add toppings of your choice... more or less...make it "your way" Enjoy!!!